Did you know that chocolate is sold in pharmacies? This is because it was considered an aphrodisiac and, like this unique specific, it could only be purchased at a pharmacy. It is not surprising that during Valentine's Day or Women's Day, manufacturers of pralines and chocolates attract the attention of the audience. A piece of chocolate ignites feelings and desire and improves mood.
Phenylethylamine is responsible for this. It has the magical ability to release endorphins. After eating chocolate, serotonin levels increase, which calms women's mood swings during menstruation, improves sleep, and prevents depression. Output? Chocolate heals.
History of chocolate
But let's start from the very beginning, that is, from where chocolate actually came from and how it turned out that it has this, and not another form. Actually, cocoa is a tree native to South and Central America. It needs a lot of moisture and shade. The name "chocolate " and" cocoa " comes from the Aztec language. Initially, chocolate was in the form of a mixture of water, cocoa, Chili and vanilla and was produced as a hot drink that was available only to the richest and most influential people. The Aztecs who produced it believed that there was a cocoa God. And I'm not at all surprised by them. This drink was supposed to be delicious. Christopher Columbus brought chocolate to Europe. They tried to change its composition by replacing chili peppers with sugar and cinnamon. From that moment on, chocolate began to make a dizzying career. In 1847, Fry & Sons came up with the idea of adding sugar and cocoa butter instead of water. Hot and thick mass was poured into the mold. So the first chocolate bar was invented. In the history of chocolate, Rodolphe Lindt played a huge role, who first developed the conching technique and added cocoa butter to chocolate, as a result of which he got the effect of a solid chocolate bar (until that moment, chocolate was in liquid form). Lindt was the first to get the effect of velvety, delicate chocolate. In addition to the amazing taste, chocolate contains a number of vitamins, such as A, E, B6, B12, as well as phenylethylamine, polyphenols and theobromine, which reduce blood pressure, strengthen blood vessels, and improve heart function. Conclusion # 2? Chocolate is healthy.
How is chocolate made?
After harvesting, cocoa beans are fermented in special tanks, and then dried and fried. This point is very important throughout the whole process, because it depends on whether the chocolate is delicious or not. The roasting process usually takes a long time and is not long enough to preserve the delicate flavor of the beans. The dried grains are ground and stripped of their husks, then ground and ground. Thus, first the paste is obtained, and then the cocoa mass. After the cocoa mass is formed, you can squeeze out the cocoa butter and separate the cocoa powder. The next stage is conching, that is, mixing the cocoa mass with the right amount of additives. The main ingredients are cocoa butter and sugar. At this stage, depending on the amount and type of additives, different types of chocolate are formed. The following processes are tempering and forming chocolate. Quenching is the proper heating and cooling that forms the crystals and structure of chocolate, as well as its characteristic crackle when broken. This sound varies depending on the type of chocolate, the loudest for chocolate with a high cocoa butter content. Tempered chocolate is poured into special molds.
Types of chocolate
Most popular types of chocolate:
- Bitter chocolate contains at least 70% cocoa. Its taste is slightly bitter, and the intensity increases with increasing cocoa content in the product.
- Dessert chocolate - contains from 30 to 70% cocoa. Other ingredients include cocoa butter, sugar, and sometimes flavorings.
- Milk chocolate - the content of cocoa pulp is at the level of 20-30%. It is very sweet and mild in taste.
- White Chocolate - founded in 1930. It does not contain cocoa pulp, but only cocoa fat, milk and sugar.
- Ruby chocolate it was created only in 2017. It is made from properly fermented ruby cocoa beans. Thus, the pink color is completely natural. This chocolate has a refreshing berry flavor and a delicate texture.
Conclusion # 3? Chocolate is very tasty!
Chocolate in confectionery products
Due to its texture and taste, chocolate is often used in confectionery products. It goes well with wine, fruit and nuts.
Below is a small pull with a mix of flavors:
- dark chocolate is suitable for: fruits, citrus fruits, coconut, nuts; spices: chili, nutmeg, cloves, ginger, vanilla
- milk chocolate is suitable for: nuts, coffee, caramel, spices: red pepper, curry, salt
- white chocolate is suitable for: wild fruits, peaches, strawberries, pistachios, almonds, sesame seeds; spices: vanilla
- ruby chocolate is suitable for: blackberries, blueberries, coconut, nuts
If you want to make a chocolate dessert for Valentine's Day by yourself, below you will find a quick recipe for crazy chocolate cupcakes with a hint of Chili.
Have fun 🙂
Chocolate cupcakes with a hint of Chili
In the recipe, the chocolate flavor comes to the fore, chili is slightly emphasized.
If you want a stronger flavor, add a pinch of chili powder to the specified ingredients.
Cake Ingredients:
- 80 g cream 18%
- 125 g of milk
- 50 g finely chopped chili chocolate
- 45 g of freshly brewed coffee
- 180 g flour
- pinch of salt
- 7 g of baking soda
- 15 g of cocoa
- 95 g butter, room temperature
- 120 g fine sugar
- 5 g vanilla extract
- 2 eggs
Making the dough:
- Combine cream and milk in one bowl. Leave me alone.
- Place the crushed chocolate in a second dish and pour over the hot coffee. Let stand for a minute, then stir to combine. The chocolate should completely dissolve. If there are lumps left, put the bowl in the microwave and heat it up a little. Stir until dissolved.
- Put the butter in the bowl of a stand mixer and beat until fluffy. Add sugar and mix well.
- Meanwhile, prepare the dry ingredients. In one bowl, combine flour, salt, baking soda, and cocoa (such as chili powder). Mix it up.
- When the butter and sugar are smooth, add the vanilla extract and egg, one by one.
- Pour the melted chocolate into the bowl. Add flour. Puree on a medium power mixer.
- Finally, in two turns, add the milk and cream.
Pour the batter into the curlers, filling it to 1/2 the height.
Bake at 175 degrees (heating from top to bottom) for about 25 minutes or until a so-called dry stick.
Chocolate cream
Ingredients:
- 200 g of cream 36% (attention! not UHT),
- 100 g of milk chocolate.
Accomplishment:
- Melt the chocolate in a water bath or microwave.
- Whisk the cream until stiff, then add the warm (about 36°C) chocolate.
- Beat on high speed until ingredients are combined (approx. 40 seconds).
Place the cream in a pastry bag with a decorative butt. Trumpet for depleted cupcakes.
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
